Sunday, July 21, 2013

Cool Down with Quick Pickles and Baby Turnips

Inspired by seasonal Japanese multi-course meals, Cafe Drake HRV cooled off with this mostly cold supper. Recipes for the peas and tofu can be found in the post below. From Top, Clockwise: Braised Beet and Turnip Greens, Chilled Tofu with Chilies and Ginger, Quick Salt/Sugar Cucumber Pickles, Red Chile Paste, Rice, Baby Turnips in Miso Butter, Fresh Green Pea Salad

Fermenting veggies doesn't get any easier than this! Peel and slice thinly 1 large English cucumber and a place in a bowl with 1 peeled and very thinly sliced carrot.  (Feel free to use instead of hothouse cucumber, 2 peeled and seeded Kirbys).Toss well with 3/4 t. each salt and sugar. Cover and set aside at room temperature for 2 hours. Every now and then, when you think of it, give the mixture a stir. Drain off all accumulated liquid and sprinkle with sesame oil and cayenne pepper. Stir again and refrigerate until ready to serve. Note: try the same recipe with sliced radishes or thin wedges of watermelon rind instead of the cucumbers.


Braised Turnips in Miso Butter don't require much effort to prepare, or time to cook, leaving you free to find an iced tea and shady spot. Peel 1 bunch of small white turnips and cut the larger ones in halves or quarters. Simmer, covered, for 15 minutes in 1-2 cups dashi (or veggie or chicken) broth mixed with 2 T. mirin. When just barely tender, drain turnips and set aside while you mash together 1 T. each white miso paste and softened butter. Toss miso butter in same pan with turnips and serve at room temperature.

No comments: